How much does your gimbaled stove/oven swing
- Thread starter Calypso
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I cannot remember ever hitting the limit so I would have to go out and check. We keep ours locked when sailing(and not in use) and also lock the oven door shut.
Could it be that it is limited on one tack to keep it from burning areas around the back of the stove?
Could it be that it is limited on one tack to keep it from burning areas around the back of the stove?
You could measure what a 3" swing would be in degrees. Are you are planning on cooking in 30 degree heels? Only using this as an example; my math certainly is not good enough to know if a 3" swing equals a 30 degree roll.
Sounds like the pivot point needs to be moved. My wife likes to cook when heeling keeps the stove below her(port tack) and our stove pivots 30-40 degrees. Janie has heated soup and stuff when we heeling 15-20 degrees many times. I would fear that with limited swinging ability the stove would hit and stuff would spill. A wave can induce a pretty good roll even when we are heeled.
Stove gimbal
We have a 1988 Sabre 30 w/CNG stove & oven. The below is from the owner's manual:
GIMBAL: Counter top stoves have optional gimbal attachments available that have counter weights underneath which are adjustable to suit different conditions. Oven models can be locked stationary when not in use. Stoves are designed to gimbal in order to allow cooking when heeled over or rocking at a mooring.
Stoves can gimbal to compensate up to 25 degree angles of heel, yet discretion should be used to determine safe cooking conditions.
We have a 1988 Sabre 30 w/CNG stove & oven. The below is from the owner's manual:
GIMBAL: Counter top stoves have optional gimbal attachments available that have counter weights underneath which are adjustable to suit different conditions. Oven models can be locked stationary when not in use. Stoves are designed to gimbal in order to allow cooking when heeled over or rocking at a mooring.
Stoves can gimbal to compensate up to 25 degree angles of heel, yet discretion should be used to determine safe cooking conditions.
Using deep pots and baking dishes will solve most of the need for gimbals. I would try to bake a pumpkin pie with or without a gimbaled stove. Cakes , breads, and most casseroles won't slosh enough to need a free swinging oven for success. You can boil pasta in a pot that is but half full with no worry about spills in normal conditions. Most of my pots are as deep as they are wide and I cook when we are hungry.
We have rails to keep stuff on the stove. This would be especially important without gimbles!!!! Even with gimbles to compensate for heel waves can induce a pretty good pitch and slosh stuff around. We definately do not get our pots over about 1/2 full when it is rough. Usally when it is rough the stove is limited to making hot drinks and soups.
hard to imagine...
...being all that hungry once you've heeled past 25 degrees. What you need at that point is not a better gimbal, it's a deeper reef.
...being all that hungry once you've heeled past 25 degrees. What you need at that point is not a better gimbal, it's a deeper reef.
Could not tell in inches but the upper swing limit should be at around 20 degrees of heel. I don't think much above that you are going to wanting to cook. Perhaps having to much fun.
We don't normally cook when it is rough. But I remember one time on Mobile Bay during an early spring sail that hot soup saved the day!!!! We were coming back from Pensacola and had to sail all the way up the bay. It was cold and raining a little. My wife stayed below most of the time but every now and then would bring me hot soup and coffee. When you are shivering a hot bowl of soup works wonders!!!! No big swells in Mobile bay but it can develope a viscous chop. Mobile bay is roughly 25 miles across and 35 miles long and 12' deep. That kind of fetch in shallow water makes a mean chop.
when underway, we tend to use the oven...
...more than the stove. Prior to a trip, the Admiral makes up a few deep-dish meals such as lasagna or enchiladas or a casserole, cooking them halfway before freezing them. Then, while underway, we pop them into the gimbaled oven and let them finish cooking.
Nice to have some hot food at the beginning of the night watch.
...more than the stove. Prior to a trip, the Admiral makes up a few deep-dish meals such as lasagna or enchiladas or a casserole, cooking them halfway before freezing them. Then, while underway, we pop them into the gimbaled oven and let them finish cooking.
Nice to have some hot food at the beginning of the night watch.
On FullSailed we have and do cook underway. The gimballed stove is a great convenience while cooking as it greatly reduces sloshing induced not just by heel but that caused by confused seas and wakes. Our stove will rock about 30* on either tack and will bottom out against the hull on port tack. If your stove is already mounted swing it untill it bottoms on the hull and then measure the angle. If the angle is less than 30* consider if the swivel point can be brought inboard. If not, then keep this in mind when cooking and/or considering the conditions to cook in. From my own experience, about 20 years ago, I found myself on a mooring outside of Avalon Harbor at Catalina Island. I was cold and wet. The wind was 20-30 kts on the port bow with wind waves/chop about 2 feet. The Catalina 38 was rolling at least 20* or more, but, The Admiral cooked a hot meal on a gimballed (alchohol) stove. There is more to the story, but later.
We have never not anchored over night and finding a quiet anchorage on the chesapeake is almost never a problem. As a result I always cook supper after the hook is down and breakfast before we leave in the morning. Lunch will be either home canned soup or filled muffins or both.
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